Burgundy Beef Stew

6 slices bacon, cut into 1-inch pieces

2-pound beef boneless chuck eye, rolled rump or bottom round roast, cut into 1-inch pieces

½ cup all purpose flour

1½ cups dry red wine or beef broth

1½ teaspoons thyme leaves

1¼ teaspoon salt

1 teaspoon beef bouillon granules

1/3 teaspoon pepper

1 clove garlic, chopped

1 bay leaf

2 tablespoons butter or margarine

1 package (8-ounces) sliced mushrooms

4 medium onions, sliced

Chopped fresh parsley, if desired

Cook bacon in Dutch oven over medium heat until crisp, drain, reserving fat in Dutch oven, Drain bacon on paper towels. Crumble bacon. Coat beef with flour. Cook beef in bacon fat over medium heat, stirring occasionally, until brown. Drain excess fat from Dutch oven. Add wine just enough water to cover beef. Stir in thyme, salt, bullion granules, pepper, garlic and bay leaf. Heat to boiling; reduce heat. Cover simmer 1½ hours or until beef is tender. Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onion in butter, stirring occasionally, until onions are tender. Stir in mushroom mixture and bacon into beef mixture. Cover and simmer 10 minutes. Remove bay leaf. Garnish stew with parsley.